Can you use evaporated milk instead of condensed milk for fudge?
Can you use evaporated milk instead of condensed milk for fudge?
Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.
How do you make condensed milk with fudge 3 ingredients?
Ingredients
- 2 cups (12oz) semi sweet chocolate chips (do not use milk chocolate)
- 14 oz can sweetened condensed milk.
- 1 tsp vanilla extract.
What makes fudge softer?
1 – Use a Plastic Bag and Paper Towel or Bread One option is to put the hard pieces of fudge in a sealable plastic bag along with either a moist paper towel or a single slice of bread. Seal the bag and leave it overnight; in the morning, you’ll have lovely softened fudge.
Why is my fudge so soft?
Fudge will be soft if the temperature of the mixture or the amount of time that it is boiled is not correct. Most fudge recipes specify the exact temperature that the mixture must reach. If it is not boiled long enough or does not get hot enough, the result will be soft fudge.
How do you make quick fudge?
Stovetop Instructions
- In a medium saucepan stir together chocolate chips, sweetened condensed milk and salt.
- Cook over low heat, stirring constantly until chocolate chips have melted.
- Remove from heat, stir in vanilla and nuts. Pour into prepared baking dish and spread into an even layer.
- Chill until set, about 2 hours.
What ingredient makes fudge Harden?
Use powdered sugar. Instead of adding evaporated milk, add some powdered sugar and remix your fudge batter. The powdered sugar can help the fudge set and harden if it is resistant to doing so. Add a mixture of water and cornstarch.
What does cream of tartar do in fudge?
Many bakers use cream of tartar in their recipes to help set the fudge. The cream of tartar helps the fudge to set by breaking the sugar’s sucrose into glucose and fructose, thereby making crystallization of the fudge less possible. This helps the fudge remain soft and chewy.
